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The Muxgo chef will share the kitchen with Víctor Valverde on 14 of November, with La Santa shrimp and Tejeda products on the menu
The kitchen of Borja Marrero, deeply linked to the landscape and products of the peaks of Gran Canaria, will be the protagonist of a new edition of stars & Terroir, the gastronomic cycle organized by Palacio Ico and Saborea Lanzarote. The chef of Muxgo, restaurant with one Michelin star and one green star, will share the stove next Saturday 14 of November con Victor Valverde, chef at the establishment located in Villa de Teguise.
The meeting will allow you to get up close and personal with one of the most personal proposals of contemporary Canarian gastronomy.. Marrero has built his culinary identity around Tejeda, his hometown, through a model that combines agriculture, cattle raising, own production and use of natural resources. His work made him the first chef in the archipelago to obtain a green Michelin star., distinction he received in 2023, before getting his first red star.
The day will begin with a talk in which the chef will explain his gastronomic philosophy and the use of the products he grows., breeds and produces on its own farms. Then the appetizer will arrive, with three proposals from Marrero: almond water, Sweet Pickled Pumpkin and Goat Stew.
From the pine forests of Tejeda to the shrimp of La Santa
The tasting menu will offer a shared tour between the kitchens of Muxgo and Palacio Ico, with preparations created expressly for the occasion.
Borja Marrero will present a salty tres leches curd with pine bark sauce, made with Tejeda's own cheeses. Will also cook La Santa prawn with onion soup and citrus apple tartar, incorporating into its proposal one of the most appreciated marine products of Lanzarote.
His third elaboration will be a Atlantic sea bass cooked in sheep fat and accompanied by carabinero sauce, a combination that reflects their particular way of using livestock and marine resources.
For your part, Victor Valverde has designed several exclusive creations for the meeting. Among them are a puff pastry with miso butter and citrus and a pasta inspired by southern Italy, accompanied by Don Nicolás cheese, millet and goat's milk.
The Palacio Ico chef will also take over the sweet section, with a preparation dedicated to fig tree, a dessert of almond, gofio and honey from La Palma and a chocolate white potato.
A table to discover other Canarian cuisines
Borja Marrero's visit is incorporated into the programming of stars & Terroir, the project created more than three years ago by Sonsoles López and Eduardo Riestra, owners of Palacio Ico, with the purpose of bringing different interpretations of Spanish gastronomy closer to Lanzarote and promoting exchange between chefs.
The format combines a presentation open to dialogue with the attendees and a four-hand meal in which the guest chef and Víctor Valverde present their respective proposals..
On this occasion, The meeting will establish a gastronomic relationship between Gran Canaria and Lanzarote, with ingredients from both territories and special attention to the cuisine of utilization, the local product and the possibilities of the island pantry.
Time, price and reservations
The day will be held on Saturday 14 November in Palacio Ico, in the town of Teguise, with the following program:
12:15 hours: talk and dialogue with Borja Marrero.
13:15 hours: aperitif in the central patio.
14:00 hours: four-hand tasting menu, until 16:30 hours approximately.
The price is 85 euros per person, with aperitif drinks included. The rest will be paid separately and there will be an optional special pairing with champagne.
Reservations: 928 594 942 / 677 531 609 or in sonsoles@hotelpalacioico.com.
